酵母菌强化发酵郫县豆瓣甜瓣子的研究Study on Enhanced Fermentation of Sweet Beans of Pixian Broad Bean Paste by Yeast
胡廷,范智义,张其圣,杨国华,李恒
摘要(Abstract)：
从郫县豆瓣甜瓣子中分离筛选具有强化发酵功能的鲁氏接合酵母(Zygosaccharomyces rouxii),测定其强化发酵甜瓣子的还原糖、总酸、氨基酸态氮以及氨基酸组成等理化指标,并采用固相微萃取-气质联用(solid-phase microextraction-gas chromatography-mass spectrometrometry,SPME-GC-MS)测定其挥发性风味成分。结果表明,强化发酵甜瓣子过程中还原糖动态含量差异较大但最终含量接近,总酸、氨基酸态氮含量和氨基酸含量差异不显著,强化组中共检测出45种挥发性风味物质,相对含量25.00ng/g,其中醇类和酯类合计22.24ng/g,空白组检测出40种挥发性风味物质,相对含量10.60ng/g,醇类和酯类合计8.25ng/g。总体而言,通过强化发酵所得郫县豆瓣整体风味更佳丰富浓郁。
关键词(KeyWords)： 酵母菌;强化发酵;甜瓣子;理化指标;挥发性风味成分
基金项目(Foundation): 郫县豆瓣微生物菌种资源发掘利用与高效安全生产工艺示范(2018-YF09-00036-SN)
作者(Author): 胡廷,范智义,张其圣,杨国华,李恒
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